Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

Goose Stew with Barley and Celery Root Makes 4 to 6 servings 8 goose legs (2 to 3 pounds) 3 tablespoons duck fat, lard, or unsalted butter Kosher salt and freshly ground pepper 1 large yellow or white ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

This week, one of Ireland's favorite chefs, Neven Maguire serves up a a firm Irish favorite – roasted duck breast' – for IrishCentral's food enthusiasts. Neven, from County Cavan, is a triple threat ...

Things to Do Restaurants, Food and Drink Duck subs for pork in easy carnitas tacos recipe Radish, onion and cilantro top duck carnitas tacos, with the meat crisped up in a skillet after slow and low ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

The duck, noting chill air and dusky sky, takes off. In arrow-sharp formation, his squadron flaps out many a message: Winter’s coming. Who needs Waze? Take that, chickens! Surely the fellowship of ...

I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the ...

2/3 cup duck fat or oil, such as peanut or olive 1. Sprinkle duck with salt; set aside at room temperature. Place a rack on a baking sheet and place it in the oven. Preheat oven to 200 degrees. 2.